The key to a good appetizer, especially at a holiday party, cocktail party or company party, is the ability to consume the entire thing in one or two bites. These are not fork and knife operations. Nor are they fork operations. Because how are your supposed to hold your drink, your appetizers, and shake someone’s hand when you meet them? Answer: you can’t.

The mushroom pate on these mushroom bruschetta appetizers is the perfect way to highlight mushroom flavors. It’s a simple recipe, with each ingredient included to complement the mushrooms in the vegan pate. The mushroom spread can be made ahead of time, and stored up to one week in an airtight container. Which means I will often warm it on toast and top it with a fried egg for breakfast. Spread it on a sandwich. Or mix it into pasta for dinner. Quite the versatile mushroom recipe!

I opted to serve these on roasted potato rounds instead of the traditional bread in order to complement the flavors of the earth. Winter is an excellent time for growing and eating potatoes. These hearty tubers are found all season. And mushrooms are plentiful in winter and spring because of the additional moisture.

Assemble the mushroom bruschetta appetizers

Recipe Notes

Seasoned Secret

I used a mix of cremini and trumpet mushrooms for the vegan mushroom pate. Use your favorite fresh or dried variety for these mushroom bruschetta.

Make the mushroom pate ahead of time for an even easier recipe. It will store up to 1 week in an airtight container.

Vegan

The mushroom pate is a vegan recipe. Omit the parmesan cheese for a vegan appetizer.

Check the Fridge

Thyme makes a good substitute for oregano in this mushroom bruschetta. Have a different hard cheese? Grana padano, manchego, or romano are also excellent choices for these mushroom bruschetta appetizers. Swap the yukon potatoes for roasted red potatoes or fingerling potatoes. You can also serve this mushroom pate on crackers, bread, or crostini.